I decided that one day this week I was going to make Corn Chowder for dinner. It is one of two kinds of soups that I can make. The other is Mexican Corn Chowder. For some reason it is simply impossible for me to make a soup or stew that actually tastes good. I am content with that though, my husband makes great soups. A carbohydrate is a must in this family when we have soup. Instead of buying some crusty white bread I am making Chipotle Cheddar Biscuits right out of BAKED New Frontiers in Baking found on page 35. My little 4 year old helper was in the kitchen with me again this afternoon. He enjoyed whisking the dry ingredients and eating the shredded cheese. He tried scooping the biscuits onto the baking sheet but decided eating the cheese was way better. It always amazes me how easy it is to make baked goods from scratch in the kitchen. It took us about 10 minutes to assemble the dough including shredding the 2 cups of cheese to get the first tray in the oven. As they were baking I could smell the flavors melding together, and I remembered that I thoroughly enjoyed these biscuits the first time I made them. I didn’t add the full amount of chipotle powder to the dough and the finished biscuits had the perfect amount of kick. They paired wonderfully with the corn chowder with their super cheesy interior and slight crunch around the edges. Mmm, delicious!